Indian Broccoli Potato Stew

Take the broccoli out of the freezer and let defrost.

• 7.1 oz Broccoli, frozen

Bring a pot of salted water to a boil. Peel the potatoes and dice them into approx. ¾ in cubes. Add the potatoes to the pot and cook them until done.

• Salt
• 10.6 oz Potatoes (w/o skin)

Dice the onion and put in a bowl. Finely chop the garlic and chili and put in a second bowl.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• ½ Chili pepper (~ 0.1 oz)

Heat the canola oil in a pot over low heat and fry the cumin for approx. 1 minute.

• 1 tsp Canola oil
• 1 tsp Cumin, ground

Turn the heat to medium, add the onions and broccoli and fry until the onions turn translucent.

Add the garlic, chili, and turmeric. Fry for 2 minutes.

• ¼ tsp Turmeric, ground

Drain the potatoes and add them to the pot. Fry for 2 minutes.

Stir in the chickpeas, vegetable broth, chopped tomatoes, and Garam Masala. Let simmer for approx. 10 minutes.

• ½ cup Chickpeas, canned
• ¾ cup Vegetable broth
• 7.1 oz Tomatoes, diced, canned
• 1 tsp Garam masala

Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!